![]() 'Free range' egg production provides chickens with daytime access to runs covered with vegetation, with a maximum 2,500 birds per hectare. 'Barn eggs' come from chickens kept inside, where there are a maximum of nine birds per square metre. ![]() 'Farm fresh', for example, is a meaningless description, and the eggs could have been laid by chickens farmed in battery cages. In terms of welfare, supermarket labels can be confusing. Often a recipe will state the size of egg required if it doesn't, or you have a box of mixed sizes, weigh your eggs and aim for somewhere around 60g-65g. The colour of the shell comes down to the breed of the hen that laid it the difference in flavour is subtle, if noticeable at all. They come in various sizes, from small to extra large, and various shades of brown, white and, less commonly, blue. The majority of eggs available are hens' eggs. Goose eggs and ostrich eggs are even bigger and for this reason are often blown out and decorated for Easter. Duck eggs are larger than hens' eggs and richer in flavour, lending a creamy depth to baked dishes. Quail eggs are small with dark-brown speckled shells. Duck eggs, gull eggs and quail eggs are less frequently used and are generally eaten on their own, rather than in baking. Hens' eggs are the type of egg most frequently used in cooking.
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